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Recipes Snacks Lunch Soups

When you're not feeling your best, a heavy meal isn't a good idea. A soup is perfect then: it's easy to digest, nice and warm, and you can pack it full of vitamins. Zucchini and mint make a wonderfully fresh combination! If you're under the weather, you often don't feel like spending a long time in the kitchen, but you can hardly call making this soup cooking. There's no need to finely chop anything since the soup is pureed, and the immersion blender and the pan do most of the work for you. Spend about fifteen minutes in the kitchen, and this delightfully fresh and healthy soup is ready.

Recipe

Zucchini Soup with Mint

super quick and healthy

Course	Main course
Kitchen	Dutch
Servings	2 servings

Preparation time

Preparation time	15 min
Total	15 min

Equipment

Pan
Immersion blender
Kettle

Ingredients

1.5 zucchinis
2 cloves of garlic
1 shallot
Vegetable stock cube
1 liter water
Handful of fresh mint
Provençal herbs to taste
Juice of 1/4 lemon
Olive oil for frying
Salt & pepper

Zucchini Soup with Mint

Roughly chop the garlic and shallot and cut the zucchini into cubes. Heat some oil in the pan, sauté the shallot and add the garlic a little later. Now add the zucchini and fry for about 5 minutes.
In the meantime, boil a liter of water in the kettle. Pour the boiling water into the pan, crumble the stock cube over it and season with some Provençal herbs, pepper and salt. Let everything simmer for about 10 minutes over medium heat.
Now add the coarsely chopped fresh mint and the lemon juice and puree the soup with the immersion blender until smooth. Taste the soup and adjust the seasoning to your liking. Too much lemon? A little honey works wonders. Enjoy!

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Tip!

Serve with a baguette or a toasted roll!

This light zucchini soup is quick to prepare and wonderfully fresh thanks to the mint and lemon juice. Perfect as a lunch or as a starter for a summer dinner. Serve the soup warm and, if you like, garnish with a few fresh mint leaves for a nice presentation.

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